DRYING KINETICS OF CORIANDER (<i>Coriandrum sativum</i>) LEAF AND STEM CINÉTICAS DE SECADO DE HOJA Y TALLO DE CILANTRO (<i>Coriandrum sativum</i>)

Silva, A. S.; Almeida, Francisco de Assis Cardoso; Lima, Emmanuela Ferreira de; Silva, F. L. H.; Gomes, Josivanda Palmeira

doi:10.1080/11358120809487622

Cited by 14 publications

(7 citation statements)

References 21 publications

(19 reference statements)

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“…D eff was found to increase with temperature at each leaf collection time. Higher values of D eff associated with higher drying-air temperatures have been also observed for lemon-scented grass (OLIVEIRA et al, 2011), black tea (PANCHARIYA et al, 2002, dill and parsley leaves (DOYMAZ et al, 2006) and coriander leaves and stems (SILVA et al, 2008). D eff values listed in Table 2 corroborate the behaviour shown in Figures 3 and 4, for leaves dried at 35°C, with regard to a more intense drying pattern for leaves collected at 1200 h. Values of D eff at 40°C reported herein are lower than that obtained by Goneli et al (2014), i.e., 1.48 × 10 -12 m 2 s -1 , mainly due to differences in leaf thickness.…”

Section: Effective Moisture Diffusivity and Activation Energymentioning

confidence: 69%

Thin-layer convective drying behaviour of brazilian peppertree leaves

Berbert¹,

Oliveira²,

Berbert-Molina³

et al. 2019

Biosci. J.

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Studies on the drying kinetics of medicinal, aromatic and spice plants are a necessary step towards establishing the combination of drying parameters that would not qualitatively and quantitatively alter the quality of the fresh product. The purpose of this study was to investigate the drying kinetics of Brazilian peppertree (Schinus terebinthifolius) leaves and to verify whether the theoretical diffusion and the semi-empirical Lewis drying models were capable of accurately predicting the drying curves of the product at 35, 40, and 45°C, with a dry air mass flow rate of 0.731 kg s -1 m -2 . Leaves were collected at 0800 h, 1200 h and 1700 h. The goodness of fit between experimental and predicted values was based on the correlation coefficient, root mean square error, mean absolute percentage error, mean bias error, and fit index. Residual plot analysis was also considered in the selection of the most effective drying model. Temperature had a pronounced effect on mass transfer and drying rate decreased continuously during the course of drying. Leaf collection time had little influence on the drying kinetics. Effective moisture diffusivity was found to increase with temperature. The results indicated that the Lewis model was considered a better predictor of the thin-layer drying behaviour of Brazilian peppertree leaves than the theoretical model based on Fick's second law of diffusion.

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Section: Effective Moisture Diffusivity and Activation Energymentioning

confidence: 69%

Thin-layer convective drying behaviour of brazilian peppertree leaves

Berbert¹,

Oliveira²,

Berbert-Molina³

et al. 2019

Biosci. J.

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“…Queda demostrado que mientras mayores sean las temperaturas y cuando se pre-traten las muestras previo al secado, menores resultan ser los tiempos requeridos para el secado de las hojas de quinua. Lo cual concuerda directamente con investigaciones previas realizadas a diferentes productos alimenticios (Severini et al, 2005;Silva et al, 2008;Aghbashlo et al, 2009;Jokić et al, 2009;Abano et al, 2011;Espinoza, 2011;Da Rocha et al, 2012;Doymaz, 2012;Upadhyaya et al, 2012;Agarry et al, 2013;Doymaz, 2014;Sonmete et al, 2017).…”

Section: Humedad Inicialunclassified

“…La Figura 6 muestra los valores predichos por los dos modelos en función de los valores experimentales donde se aprecia que los valores estimados se encuentran alrededor de la línea diagonal de 45°. Estos resultados concuerdan con varios autores que han estudiado el modelado del secado de alimentos (Silva et al, 2008;Abano et al, 2011;Taheri-Garavand et al, 2011;Akonor y Amankwah, 2012;Da Rocha et al, 2012;Upadhyaya et al, 2012;Darvishi et al, 2013) quienes señalan que los modelos de Page como Midilli presentan un buen ajuste. Aunque depende principalmente del producto sometido al proceso de secado, así como de las condiciones (entero, laminado, etc.)…”

Section: Modeladounclassified

Efecto del escaldado y la temperatura en la cinética de secado de las hojas de quinua (Chenopodium quinoa Willd.), variedad Salcedo INIA

Paxi¹,

Paquita-Ninaraqui²,

Velásquez-Huallpa³

et al. 2017

agrosur

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“…O branqueamento já foi estudado como pré-tratamento à secagem em camada fina por Porntewabancha e Siriwongwilaicchat (2010), ao estudarem a cinética de secagem de alface, e por Silva et al (2008), na secagem em camada fina de coentro.…”

Section: Introductionunclassified

Secagem solar de coentro: efeito de pré-tratamentos e do processo sobre, os aspectos físicos-químicos

Silveira¹,

Silva²,

Pereira³

et al. 2015

Revista Verde

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RESUMO:Os objetivos deste trabalho foram estudar o processo de secagem solar do coentro, com e sem branqueamento, e avaliar os efeitos destes sobre as características físico-químicas do material desidratado. As amostras de coentro, foram submetidas ao branqueamento por imersão direta em água (BID) e branqueamento por imersão em saco (BIS). As amostras desidratadas, com e sem branqueamento, foram caracterizadas quanto à acidez total titulável e teor de ácido ascórbico. No tocante aos resultados referentes ao processo de secagem, constatou-se que não houve modificação significativa na velocidade de secagem das amostras com e sem branqueamento. Dentre os três modelos matemáticos utilizados para representar o comportamento das curvas de secagem, o modelo Midilli e Kucuk foi o melhor descreveu o comportamento das curvas, com R 2 acima de 99% e menor desvio quadrático médio. Com relação ao produto desidratado, verificou-se que as amostras submetidas ao branqueamento BIS, apresentaram menor redução no teor de ácido ascórbico, cerca de 40%, em relação à amostra original. Palavras-chave: branqueamento, modelagem, desidrataçãoABSTRACT: The aim of this study were evaluate the sun drying process of coriander leaves, blanchied and unblanched, and assess the effect of pretreatments on physico-chemical aspects of dehydrated material. Coriander leaves were blanched by direct water imersion and blanched by imersion in polyethylene bag. Dehydrated samples, blanched and unblanched, were characterized by means total titratable acidity (TTA) and ascorbic acid content (AA). According to the results of drying process, it was not observed siginifcant changes in the drying rate of blanched and unblanched samples. Among the mathematical models applied to describe the drying process, Midilli and kucuk model, was the best model to describe the drying curves behavior, with R 2 above 99% and the lowest mean square deviation. Blanched samples in polyethylene bag, showed TTA and AA values near the fresh samples.

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DRYING KINETICS OF CORIANDER (Coriandrum sativum) LEAF AND STEM CINÉTICAS DE SECADO DE HOJA Y TALLO DE CILANTRO (Coriandrum sativum)

Cited by 14 publications

References 21 publications

Thin-layer convective drying behaviour of brazilian peppertree leaves

Thin-layer convective drying behaviour of brazilian peppertree leaves

Efecto del escaldado y la temperatura en la cinética de secado de las hojas de quinua (Chenopodium quinoa Willd.), variedad Salcedo INIA

Secagem solar de coentro: efeito de pré-tratamentos e do processo sobre, os aspectos físicos-químicos

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